Patatim

Patatim is a Filipino-Chinese dish which is made out of slowly braised pork leg cooked similar to Paksiw but without the vinegar. This dish is very popular in Authentic Chinese food establishments in the Philippines such as the restaurants and even hawker stalls in Binondo. Traditionally it is cooked with dried shitake mushrooms and served over blanched vegetables such as broccoli or bok choy, but the non-Filipino-Chinese version uses banana blossoms and cardaba bananas instead.

I had seen this dish across South East Asia, I don’t know the local names of each but they were cooked similarly and just differ in the accompanying ingredients and thickness of soup / sauce. A very good dish that can be paired with rice or Chinese curlers, it has a very flavourful meat due to the length of the braising time, a sauce with a texture like melted gelatine and the contrasts of sweet and saltiness flavours.

I’m Filipino-Chinese, and I married a Filipino guy. Both sides of the family cook patatim! I love this “gelatinous” and unctuous dish. Is this the same as “hong ba”? Ummm…I miss this dish. Have to learn to cook it properly for myself.

[…] juice base infused with lots of garlic. It might look similar to another Filipino dish called Patatim but this dish have a hint of freshness and tang due to the use of pineapple juice in the simmering […]

[…] and vinegar gravy mixed with bananas and carrots, its taste is nearly a cross between Adobo and Patatim. Though the name might sound Spanish this is a Filipino dish that was just given a Spanish name and […]